ManBQue: Breakfast / Brunch Grilling Recipes

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By Marcus Leshock | WGN Morning News

It’s one of the most popular grilling weekends of the year – a fact you will be reminded of in almost every newscast on television today. Seeing that we’re on the air at 4am, I called upon the guys from ManBQue to give us some breakfast recipes on the grill.

We’ll post the story here after it airs. You can get in touch with ManBQue on their website ManBQue.com. Their cookbook is available for purchase on Amazon HERE.

Here are the full recipes of what we’re cooking today….

Grilled Marrow and Bread

The Setup

Makes 6 servings

3 separate 3-inch lengths of marrow bone, split in half lengthwise

Peanut oil, to brush

Kosher salt and freshly ground black pepper

Grilled sliced bread, to serve

Cooking

1. Brush the bones with the oil and season with the salt and pepper to taste.

2. Preheat the grill to medium-high for indirect heat. Clean and oil the grate.

3. Place the marrow bones, marrow-side up, on the cooler side of the grill. Grill for 15 to20

minutes, turning every 5 minutes.

4. Remove from the grill, scoop out marrow with a knife, and spread on the bread. Serve

with a hoppy ale.

Deli Belly

Makes about 5 pounds of deli meat

The Setup

Brine

10 cloves garlic, crushed

1/2 cup pickling spices

4 bay leaves

1 cup crushed red pepper flakes

1 teaspoon Prague #1 pink curing salt

1 1/2 cups kosher salt

1 5-pound pork belly, skin removed

Rub

1 cup kosher salt

1 cup sweet paprika

1/2 cup brown sugar

1/4 cup minced garlic

3/4 cup cumin

1/2 cup Chili Powder (page XX)

4 tablespoons freshly groundblack pepper

1 tablespoon dried, ground chile de árbol

Cooking

1. Place 4 quarts of water in a large pot with the garlic, pickling spices, bay leaves, and red

pepper flakes. Bring to a simmer, stirring. Cover, turn off the heat, and let the mixture steep for

10 minutes.

2. Add the pink salt and kosher salt, stirring to dissolve.

3. Place the belly in a large container and pour the brine over the belly until completely

covered.

4. Refrigerate the belly, completely submerged in the brine, for 1 week.

5. Remove the belly from the brine and rinse with cold water.

6. Combine the rub ingredients in a bowl and mix well.

7. Pat dry, brush lightly with oil, and apply rub generously.

8. Preheat the smoker to 225°F. Clean and oil the grate.

9. Smoke the belly for 5 hours, rotating frequently.

10. Remove and let rest at least 10 minutes.

11. Slice thin and serve.

Breakfast Beer Cheese

Makes about 1 1/2 cups of cheese

The Setup

1 cup (8 ounces) Belgian strong ale (like Goose Island’s Matilda)

1/4 pound 12-month aged Manchego, shredded

1 tablespoon honey

1/2 teaspoon cinnamon

1 teaspoon dry mustard

1 teaspoon kosher salt

Cooking

1. Add 1/2 cup of the beer to a food processor with the shredded cheese. Add the honey,

cinnamon, mustard, and salt, and pulse to combine.

2. Add the remaining beer and pulse until well mixed. Serve with hearty crusty bread and

smoked breakfast meats.

One Night in Bangkok Steak (PHOTO ABOVE)

2 tablespoons dark brown sugar

1 1/2 tablespoons finely ground dark coffee

2 teaspoons (preferably Thai) chili powder

2 teaspoons cinnamon

1/4 teaspoon cayenne pepper

2 teaspoons kosher salt

1 Flank steak, about 2.5 Lbs

2 teaspoons peanut oil

Cooking

1. Combine the sugar, coffee, chili powder, cayenne, and salt. Brush the steak with the oil,

sprinkle all over with the coffee rub, and press to adhere. Set aside.

2. Prepare the grill for high indirect heat. When very hot, bank the coals on one side of the

grill, leaving one side free of coals; if using a gas grill, turn burner off on one side.

3. Grill the steak on the hot side of grill until just seared, 1 to 2 minutes per side.

4. Transfer the steak to the side with no direct heat, keeping them as close to the heated

side without being directly over. Close the grill cover and cook until the steaks reach